RECIPE HERE: ¼ cup Italian parsley leaves ¾ cup of pistachios ¾ grated parmesan 3 tablespoons olive oil, divided 8 cloves garlic 2 tablespoons fresh mint leaves 1 tablespoon fresh rosemary leaves ¾ teaspoon kosher salt, divided 1 renched rack of lamb, at room temperature, scored 3 tablespoons Dijon mustard Salt & black pepper to…
RECETA AQUÍ: INGREDIENTES 6 jitomates1/4 cebollas6 dientes de ajo4 chiles guajillos, remojados y limpio3 chiles morita, remojados y limpioSal a gustoAceite vegetal6 tazas de chicharrón de cerdo2 tazas de nopal, cocidoTortillas PREPARACIÓNAsa el jitomate, la cebolla y el ajo por 5 minutos. Muele en la licuadora los ingredientes y agrega el chile guajillo, el chile…
Had some shrimp defrosted and grilled them with salt and pepper then tossed them in Truff Arrabbiata Sauce to serve over some tagliatelle and made a little salami rose charcuterie plate with some soppressata, prosciutto and a nice little salami rose along with some cheeses picked up at the Visalia Farmer’s Market from Antipasti L.A.…
Thank you to Lublu Bakery for the amazing macarons! 🥹
Look. Z and I had Brussels sprouts to finish and a ribeye with a little bit of freezer burn. We had to mask the taste somehow. 🙃
Pastrami, Salsa de Tomatillo, Cheddar and Garlic Aioli
Made pesto for dinner and decided to make some cheesy Brussels sprouts with them.
It’s oddly comforting to come back to these fields after 20+ years. I hated them when our family were workers. Now they just represent my upbringing. Beyond that, I just see the towering giants that have always lived in our backyards as an intimidating talking point. The rest of us peasants saw them through the…
21 years. That’s how long it’s been since I was last a student here on this campus. I was a kid. A kid with a drinking problem, at that. I don’t remember a lot from my days here, but I do remember always feeling so small on campus. Like, physically small. The campus always felt…
